Crème anglaise - Custard cream Recipe
Crème anglaise - Custard cream
Flavors of England
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: Very fast

Difficulty: Easy
Chef's Note

Crème anglaise, or custard cream, can be served hot or cold as an accompaniment to countless desserts.

Classic version
- 1 liter (4 cups) warm milk
- 12 egg yolks
- 250 g (1 1/4 cup) sugar
- A pinch of salt
- Flavoring as desired: vanilla, lemon or orange zest, etc.

Use a bain-marie or double boiler, or a bowl that you can set over a saucepan of simmering water. 

  1. put the eggs and the sugar into a bowl or the upper part of a double boiler; whisk until the mixture is light and forms a ribbon when you lift the whisk; 
  2. bring the milk to the boiling point in a saucepan and simmer for about 1 minute with the chosen flavoring;
  3. gradually mix the milk into the egg mixture, whisking constantly; remove the mixture from the heat once it shows the first signs of simmering;
  4. reduce the heat; return the pan to the heat and cook gently until the sauce has thickened enough to coat the back of a spoon; 
  5. strain if necessary.
Coffee crème anglaise with Gilles étéocle
  1. Bring 100 ml (6 tbsp.) milk to a boil and infuse a Tonka bean in it.
  2. Combine the yolks and sugar, then gradually blend the milk into this mixture. Cook to 82° C (180° F) in a double boiler. Strain.
Lighter version
  1. Use only 6 eggs and 150 g (10 oz.) sugar;
  2. During the first step, add 1 tsp. arrowroot or cornstarch to the sugar - this will keep the custard from curdling if you accidentally overheat it.
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